Compote perks up pound cake

Pound cake, not surprisingly, derives its name from the original recipe, which called for a pound each of butter, sugar, flour, and eggs. Recipes have been modified and manipulated over the years, but the sought-after result of any combination of ingredients is a firm, moist cake that is a treat on its own or a perfect canvas for a topping.

At Lumiere restaurant in West Newton, chef and owner Michael Leviton breaks from the traditional buttery pound cake by adding yellow cornmeal, orange rind, and softly beaten egg whites. Thick slices of his cake, which is moist with a little bite from the cornmeal, are served with a compote of dried fruits macerated in white wine and maple syrup. The cake is splendid on its own, says Leviton, but "what really kicks it over the edge is the fruit compote." You wouldn't think there was anything exciting about prunes, raisins, cherries, and apricots in syrup, but this maple mixture, flavored with vanilla bean and lemon, makes the ideal tangy topping for the orange-flavored cake. Leftover slices, says Leviton, should be toasted for breakfast the next day.

LARYN IVY